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Buttermilk Blueberry Breakfast Cake

Alexandra
  • 50 minutes
  • Serves 12 to 16

INGREDIENTS

1/2 cup

| 4 oz | 113 g ) unsalted butter, room temperature

zest from 1 large lemon

1 cup

 sugar (set aside 1 tablespoon for sprinkling)

1

egg, room temperature

1 tsp

vanilla

2 cups

all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp

baking powder

1 tsp

kosher salt (I like 1.25 tsp)

2 cups

fresh blueberries, picked over

1/2 cup

buttermilk, see FAQs below